"A super easy meat sauce with green peppers. A hearty, cozy pasta that’s ideal for a weeknight family meal, but will also work great when you have friends over for dinner. It’s deliciously packed with tender stewed peppers, ground beef, a bright tomato sauce and some red pepper flakes. Extraordinarily simple and minimalistic, but very satisfying."
Spaghetti with Beef and Bell Peppers
4
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Prep time 10mins
Cook time 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 ounces spaghetti, 250 grams
- 1 pound ground beef, 450 grams
- 2 small green bell peppers, diced
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 cup chicken or vegetable broth, 250 ml
- 3 tablepoons tomato paste
- 1 (14 ounce) can crushed tomatoes, 400 ml
- 2 tablepoons chopped parsley
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon curry powder
Method
Step 1
Heat oil in a large pan or skillet over medium-high heat. Add bell peppers, sauté for 5 minutes, stirring from time to time. Add onion and garlic, cook for 5 minutes. Lower the heat if the peppers start to char. Add ground beef, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink in the middle, 6 minutes. Stir in spices, tomato paste and chicken broth. Bring to a boil and simmer for about 5 minutes. Add crushed tomatoes, reduce the heat to low and cook, uncovered, stirring occasionally, for 10-15 minutes.
Step 2
In the meantime, cook the spaghetti in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/4 cup cooking water.
Step 3
Add some cooking water to the sauce if it thickens too much. Stir in chopped parsley. Adjust salt and pepper to your own taste. Remove from the heat and toss with spaghetti. Enjoy!